40min 4 ppl
Nam Prik Ong (Pork and Tomato Chilli Dip)
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 14g
Carbs 9g
Fats 13g
About this dish
Minced pork is simmered with tomatoes, shrimp paste and a pounded chilli-garlic-shallot paste until thick and spoonable. Chiang Mai's favourite dip, served warm with sticky rice and raw or steamed vegetables.
Allergy Info
Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Tomatoesroughly chopped300 g
- Thai shallotsfinely chopped4
- Garlic clovesfinely chopped6
Meat & Poultry
- Minced pork300 g
Dried Goods
- Palm sugar1 tbsp
Spices & Seasonings
- Dried Red Chilliessoaked and roughly chopped6
Oils & Condiments
- Shrimp paste1 tbsp
- Fish sauce1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Chopping board
- Sharp knife
- Mortar and pestle
- Saucepan
- Meat thermometer
Method
1
Soak the dried chillies in warm water for 10 minutes until softened, then drain and roughly chop.
Approx. 4 minutes
2
Finely chop the shallots and garlic, and roughly chop the tomatoes.
Approx. 8 minutes
3
Using a mortar and pestle, pound the chillies, shallots, garlic and shrimp paste to a coarse paste.
Approx. 6 minutes
4
Heat the vegetable oil in a saucepan over medium heat and fry the paste for 3 minutes, stirring constantly, until fragrant.
Approx. 3 minutes
5
Add the minced pork and cook for 6 minutes, breaking it up with a spoon, until no longer pink and a meat thermometer reads 71°C.
Approx. 6 minutes
6
Stir in the tomatoes, fish sauce and palm sugar, and simmer for 8 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened to a coarse, spoonable dip.
Approx. 8 minutes
7
Taste and adjust the seasoning, then transfer to a serving bowl.
Approx. 2 minutes
